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Swedish Salad

Take a couple of pickled herrings, cut off the heads and tails, remove the bones, and divide the flesh into dice. Mix with these two apples, peeled and sliced, two large boiled potatoes cut into dice, an equal quantity of cold roast beef, and a little sliced beetroot. Add a table-spoonful of sliced gherkins, a table-spoonful of capers, a table-spoonful of shredded tarragon-leaves, two table-spoonfuls of chopped chervil, and a hard-boiled egg finely minced. Season the salad rather highly with pepper, salt, oil, and vinegar. Put the whole in a salad-bowl and serve. A dozen or more freshly-opened oysters may, if liked, be laid upon the top of the salad, and various additions may be made to it. Picked shrimps, filleted anchovies, dressed Brussel sprouts, olives, curled celery, and green onions may all be introduced at discretion, and any other kind of dried or pickled fish may be used instead of herrings, if preferred.